Pea and Avocado Soup

Just one look at this luscious green soup and you can almost smell and tell the difference in using fresh veggies from frozen ones, right? Wrong. In actuality, I used mostly frozen peas. It’s almost inevitable; unless, of course, you have the time and patience to shell loads and loads of fresh peas from their pods, (then you are the Superhero we all dream to be). But seriously, on my end, I willfully surrender with no regrets.

Let’s give credit where it’s due: frozen peas are just as sweet and nutritious as the fresh variety. That isn’t so hard to tell considering they’re immediately frozen after harvest, cleaned and shelled. Ergo, this soup can be made whether in spring or winter, equally good warm or cold – the best of both seasons. The avocado, on the other hand, greatly complements for its flavor and creaminess. The cilantro and lime just brighten it up even more. Tossed and mixed altogether, it’s like those Marvel comics headliners joint together in the pursuit of the greater good. Or simply stated, a hearty soup you can whip up in a moment’s notice that goes straight to – you guess it right – the heart!

Prepare the shrimp – clean and devein. Season with salt, pepper and paprika. Mix in minced garlic. Get pan ready on high heat. Melt butter and toss the shrimp in. Give it a nice sear on both sides, carefully not overcooking it. Sprinkle some lime juice and set aside.

for the soup

On low heat, melt butter. Add shallots and garlic, cook for a few minutes until soft. Pour in chicken or vegetable stock. When it comes to a boil, add in the peas and cook for about 3 minutes. Turn off heat and make sure not to overcook to keep that vibrant color. Add avocado and mint leaves. Blend until smooth. Squeeze a half of lime, add salt and pepper to taste.

To serve:

Mound a few pieces of shrimp on a soup bowl. Pour warm soup in. Add some pomegranate arils, cilantro or peashoots and drizzle of extra-virgin olive oil. Enjoy right away. May also be served cold, if preferred.